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In a small bowl, stir together soy sauce, sugar, sesame oil, and, if desired, crushed red pepper. Set aside.
Pour vegetable oil into a wok or 12-inch skillet. (Add more oil as necessary during cooking.) Heat over medium-high heat. Stir-fry ginger and garlic in the hot oil for 15 seconds. Add broccoli and asparagus; stir-fry about 4 minutes or until vegetables are crisp-tender. Remove broccoli mixture from the pan.
Add squash, mushrooms and sesame seeds to the hot pan; stir-fry for 2 to 3 minutes or until crisp-tender. Return broccoli mixture to the pan. Add green onions.
Pour the sauce over the vegetables. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately with brown rice.